Car Troubles, Medical, Red Lobster,

With everything that is happening, or has been happening, I decided Mercury must be in Retrograde. Sure enough it is, until tomorrow. March 5 - 28. Having told you about the accident, took the car in this morning and it turns out that the Emergency Brake Cable - which I had to use when they were jacking up the car - was seized so needed a new cable. Then, when they took the donut wheel off they found one of the bolts had been cross threaded when my helpers had put the wheel back so that snapped when they tried to undo it. There are a list of small problems which happened, I thought there might be, so we haven't got the car back and when we do the bill will break us!!!

Then the cardiologist called, he is worried about my lungs and wants to be sure there isn't a blood clot, or something, so I have to go in for an exam at the hospital tomorrow, at 8:30. Who gets up so early. So, I have been trying to get a ride. The ones I have been using are all booked up, a friend who lives locally is not home today, and so on and so on. My husband is extremely upset about this new test, I think he believes it is more serious than it is and I can't reassure him.  Still got another day of Mercury Retrograde, help. Apparently one is supposed to take a step back and analyse things during Mercury Retrograde, not blame it for the bad things which happen. Funny how the bad things happen then you realise what the dates are. I had never heard of it before JoJo mentioned it.

Finally, late afternoon, I called the garage and they said they were just about to call me. They sent a cab to pick us up and when I came to pay the bill, it was about $200 less than they had told me, however, the cable for the emergency brake which had been delivered was the wrong side, left instead of right, or vice versa, so for the moment I haven't got an emergency brake. However, as Tuesday was the first time I had ever used it, I am not too worried. As the garage guy said, just don't park on a steep hill, I asked him where there was such a thing round here!! I am to take the car back when I can bearing in mind my hospital visit tomorrow. We went straight from the garage to the Red Lobster and gorged ourselves. It really is a good restaurant, the food is excellent and the staff are too. On the way in I used the electronic buttons to open the doors, the first doors didn't open so I mentioned it to the hostesss. On the way out, they told me the buttons worked OK now and then the next thing we knew, the manager was opening the doors for us anyway and we were discussing electronic door openers.  Marvellous place.

I have ordered a cab to pick us up at 8 a.m. tomorrow. I gather I have to go to nuclear imaging. I went there last November. So, gotta go to bed early as I/we have to get up early.

I, of course, love lamb and thought this sounded like an interesting recipe.

Spiced Lamb Kebabs with Fresh Herbs

For the one-year anniversary of her company, Diaspora Co., Sana Javeri Kadri and her supporters prepared a turmeric-spiced banquet. You can buy her ruddy, flavorful ground turmeric online at diasporaco.com. In this recipe, aromatic lamb and creamy chickpeas soften into a crispy, moist patty once cooked. Look for chana dal and asafoetida at local Indian grocers or online.“These pan-fried lamb and chickpea patties are an ode to my Gujarati Muslim heritage on my father’s side,” Javeri

Kadri says. They’re stuffed with onions and herbs, then cooked and served with big scoops of fresh green chutney and yogurt. To make them ahead of time, prepare the kebabs through step 4, then freeze for up to 1 month, thawing fully before proceeding. You can find chana dal and asafoetida powder in Indian markets or online.

1 lb ground lamb
1 cup dried chana dal (split chickpeas)
1 cup water
3 Tbs ghee, divided
1 tsp finely grated garlic (about 1 large garlic clove)
1 tsp finely grated peeled fresh ginger (from 1 [1/2-inch] piece)
1 tsp ancho chile powder
1 tsp ground coriander
1 tsp cumin seeds
1 tsp ground turmeric
1/4 tsp asafoetida powder
1 Tbs kosher salt, divided
1 medium yellow onion, finely chopped
2 serrano chiles, stemmed and finely chopped
2/3 cup packed fresh mint leaves, finely chopped
1/3 cup packed fresh cilantro leaves, finely chopped
Plain whole-milk yogurt
Spicy Green Chutney

1. Stir together lamb, chana dal, and 1 cup water in a 6-quart programmable electric pressure cooker (such as an Instant Pot). Close and lock lid. Turn steam release handle to “Sealing” position. Press “Manual,” select “High Pressure,” and program 8 minutes pressure-cooking time. When cooking time and time for float valve to drop are complete, turn pressure cooker off. Carefully open using the natural pressure release.

2. Heat 1 tablespoon ghee in a small saucepan over low. Add garlic, ginger, chile powder, coriander, cumin seeds, turmeric, and asafoetida powder; stir with a spatula to combine. Cook until fragrant, about 20 seconds; transfer mixture to a food processor. Add cooked lamb mixture and 1 1/2 teaspoons salt; process until texture is mostly smooth, about 2 minutes, stopping to stir and scrape down sides as needed. Transfer mixture to a large bowl, and cover with plastic wrap until ready to use.

3. Stir together onion, chiles, mint, cilantro, and remaining 1 1/2 teaspoons salt in a medium bowl.

4. Shape lamb mixture into 16 (3-inch-wide) patties (about 3 tablespoons each). Make a 2-inch-wide, 1/2-inch-deep circular indentation in center of each patty. Place 1 heaping teaspoon onion mixture in center of each patty. Press lamb mixture together, sealing filling inside, and shape into a ball. Flatten slightly into a 3/4-inch-thick patty. Place patties on a baking sheet, cover with plastic wrap, and chill at least 30 minutes or up to 1 day. (Alternatively, freeze patties on a baking sheet. Transfer frozen patties to ziplock plastic freezer bags, and freeze up to 1 month. Let thaw completely in refrigerator before cooking.)

5. Working in 3 batches, add 2 teaspoons ghee to a large nonstick skillet. Heat over high until bubbling but not smoking. Add 6 patties, and cook until fully browned on one side, 2 minutes to 2 minutes and 30 seconds. Flip and cook until browned, about 2 minutes. Transfer to a platter lined with paper towels to drain slightly. Serve with yogurt and green chutney

Servings: 8

Source: Food and Wine

Have a great day